Category Archives: Books

I have a new book out. It’s titled Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest, and it covers the history of the 12,000-year association of pigs and humans. Early reviews are saying very nice things about it, such as “engaging,” “illuminating,” and “refreshingly thorough and fair.” I’d probably add, “tasty”–because these quirky animals are, and have been for a long time, the most common meat in most of the world.

Like my previous book, Midwest Maize, this book takes from through history up to the present day, offering insights into both how pigs are raised and how they wind up on our plates, as well as looking at some of the problems associated with raising pigs. Also like Midwest Maize, there are recipes–tasty ones that are iconic in the region that raises more pigs than anywhere else: the American Midwest.

So if you like food history and are interested in pigs, you’re in luck. For the next year, the publisher (Rowman & Littlefield) is offering “Friends and Family” a substantial discount off the cover price. More substantial, in fact, than the author’s discount. And since I consider anyone who visits this blog to be a friend, I’m offering the discount to you.

Order directly through Rowman & Littlefield at https://rowman.com/ISBN/9781538110744 for a 30% discount on Pigs, Pork, and Heartland Hogs. Use promotion code RLFANDF30 at checkout for 30% off – this promotion is valid until December 31, 2019. This offer cannot be combined with any other promo or discount offers.

My first experience of the delightful Brazilian snack pão de queijo–Portuguese for “cheese bread,” though it is also often rendered “Brazilian cheese roll”–came during the years I was working with Maria Baez Kijac on her iconic cookbook, The South American Table.It’s a pretty irresistible treat that has the benefit of being gluten free. Maria’s cookbook includes a recipe for the dish, and she taught me how to make it–but life is pretty crazy, between working for a living and caring for my aging mom, plus other activities, and baking has pretty much slipped out of my life. And with Maria now semi-retired, I didn’t think I’d have the chance to enjoy these chewy, cheesy little balls again any time soon.

Fortunately, this last weekend at the National Restaurant Association Show at McCormick Place in Chicago, while I spent most of my time looking at fabulous kitchen equipment (I was there representing Foodservice Equipment Reports, a magazine for which I write with some regularity), I did visit a few of the booths of food vendors, including that of Forno de Minas, a family-owned Brazilian business that not only produces pão de queijo (from a generations-old family recipe), it sells them frozen in U.S. grocery stores. Having been delighted by the samples they were handing out at the show, as soon as I got home, I looked Forno de Minas up online and found that they sell their frozen pão de queijo in several local grocery stores.

For me, this was a happy discovery. For those who might need to be gluten free, this could be a lifesaver. Instead of wheat flour, pão de queijo is made from yuca (also known as cassava or tapioca). While yuca/tapioca/cassava flour is now available in many stores–and really pretty much anywhere, if you have a computer–if you don’t want to tackle making these from scratch, I can assure you that the pão de queijo from Forno de Minas is the next best thing to homemade–and in most cases, even better than homemade, if your home doesn’t come equipped with a Brazilian baker.

Anyway, I do highly recommend the pão de queijo from Forno de Minas, even if you’re not worried about gluten. Really a dandy, flavorful, and rather comforting taste treat.

While most folks know that I’m a fan of food history, I have an even longer-standing passion for Shakespeare. Imagine my delight when the remarkable Kathleen Wall posted this on her Foodways Pilgrim blog.

Today is the last day of a yearlong celebration celebrating the 400th anniversary of the death of William Shakespeare – #BardYear.

First Folio

April 23rd 1616 is the day he died. It might also be the day he was born. We have his baptismal date, so we know he was born by when. But funerals are a bigger deal, celebration wise, in the 17th century then births (infants are considered to be lumps of flesh in search of their humanity; if you live to adulthood, you’re a person).

A quick run through of a few, very few selected Shakespeare and food books:

Last one read, first one mentioned – Shakespeare on Toast

I need to find out what the English “on toast” reference is, but it was well written, fast paced and enormously entertaining and informative (words that belong together especially when dealing with Shakespeare). Not about…

It’s always a delight to try something one has always heard of, but it is equally delightful to find something one didn’t know existed. So to have both things at one meal was definitely joyous.

I’d first read about Kentucky burgoo as a youngster, looking through some of mom’s cookbooks. The really old cookbooks usually included game in this traditional stew, which is generally made in huge quantities and served at large community gatherings. More current recipes leave out the game, though one suspects that it would still appear in some versions. As a result, when a food conference (International Association of Culinary Professionals) took me to Kentucky, I was excited to see burgoo listed as something one could try during one of the offered food tours. But even more intriguing was the mention of something unfamiliar to me but apparently very traditional in parts of Kentucky: barbecued mutton.

Of course, if one has done any research into barbecue, one encounters the fact that different regions, and even micro-regions, have different specialties, from sauces to preferred animals to specific cuts. But even having read about (and as often as possible, having tried) variations on barbecue traditions, I had never before encountered barbecued mutton.

Most of the several hundred in attendance at the conference had opted for bourbon or fried chicken tours, and only three of us picked mutton and burgoo—which was fine with me, as it gave us more time to talk to our “guide” for the day, Wes Berry, college professor and author of the definitive book on all the various regional Kentucky barbecues.

We headed about 15 miles out of Louisville, to a BBQ shack constructed in 1896 (though renovated by the current owners). Shack in the Back was the name of the venue, and there is indeed a shack in the back—a smokehouse with a couple of large, hard-working smokers pumping out vast quantities of hickory smoke. (My clothes smelled great for days afterwards.) We had a long chat with the owner about the restaurant and got to view fires, coals, and cooking meat. But then we headed for the dining area and got to try a bit of everything.

Shack in the Back BBQ

The smokehouse out back

Worth noting is that not every Kentucky smokehouse makes barbecued mutton these days, so this had been special ordered for our visit. But the burgoo is a regular menu item, as are the house-made andouille sausage, pulled pork, baby back ribs, beef brisket, “turkey ribs,” and smoked salmon. Classic sides included mac and cheese, green beans, baked beans, and fried corn. We started with a plate of crispy pork rinds, and after that, the dishes just kept coming.

Before the trip, I’d done a bit of research, learning that Kentucky has an ideal climate and terrain for raising sheep and that a tariff in 1816 made wool production profitable, which led to keeping sheep until they were older and tougher and therefore more suited to long, slow cooking. I also discovered that Calvin Trillin wrote in a 1977 article in The New Yorker that barbecued mutton is “not bad at all.” I, on the other hand, thought it was quite wonderful, but then I like mutton, and mutton cooked long and slow and saturated with smoke has a lot going for it.

Unlike the other barbecued items we were served, the mutton did not come with barbecue sauce but rather with “Mutton Sauce,” aka “Mutton Dip” or “Black Dip.” Wes explained that it is made from Worcestershire sauce, lemon juice, pepper, and vinegar. He noted that some places also add tomato paste, to make it stick better, but what we had was the traditional, tomato-free black dip. It was perfect for the mutton.

A few dishes–plus Mutton Sauce

The “turkey ribs” should probably also be explained. They are apparently a growing trend. Not ribs at all, they are white turkey meat attached to the scapula, or shoulder blade. The traditional sauce for these is a mayo-based white barbecue sauce. Very tasty. Easy to see why they’re becoming popular.

The Kentucky burgoo was also delicious. Mike, the owner of Shack in the Back, says he cooks it for two days. As one might imagine of anything cooked for so long, it was thick and flavorful, but for me, the chiefest delight was simply that I was in Kentucky eating so iconic and historic a dish.

You may never have thought of Kentucky in terms of barbecue, but now you can. And, of course, don’t forget the burgoo. For someone like me who loves both history and regional specialties, this was a splendid meal.

I read a lot of food history books, and I generally enjoy them, but occasionally, one impresses me more than others I’ve read. While good writing always gets my attention, a different approach can be really captivating. And so it is perhaps not surprising that I found Rachel Laudan’s Cuisine & Empire: Cooking in World History to be a particularly good read. It is very well written, but the thing that sets it apart is that, while most food histories seem to focus on a single item (including my own book, Midwest Maize), a specific period, or a specific country, Laudan’s book takes the novel approach of tracing cuisine by the progress of history’s great empires. Equally importantly, Laudan also draws a clear distinction between humble cuisine and high cuisine, once that division occurred in society.

Of course, in the context of history, this approach makes a lot of sense. A conquering people generally either introduced their ideas into conquered countries, or they adopted what they found in the places they invaded. Controlling or mandating cuisine became a political tool. Plus people in power have, for at least a couple of millennia, eaten better than the man on the street—though modern cuisine (since 1810) adds to this “middling cuisine,” the food of those who are neither rulers nor peasants—i.e., the middle class.

Of course, there have been a lot of empires, and the book could end up with hundreds of chapters, so Laudan further divides the topic by major influences (such as the agricultural revolution or the rise of Buddhism) and time periods. With a timeline running across more than 20,000 years, the book is definitely ambitious, but it offers wonderful insight into how cooking has developed from the first boiled-grain gruels into the sophisticated international cuisines of today.

The book is massively well documented, should you wish to track down the sources of some of her information. It is the kind of book that could be used simply for reference of a period of interest, or read through, as one watches history unfold through the meals that made civilizations possible and cultures identifiable.

So if you’re interested in food history, or the history of the impact of the world’s great empires on food and food’s impact on politics through history, I definitely recommend Laudan’s Cuisine & Empire.

As I mentioned a few posts ago, the reason I was in Florida was for a food-writers conference, and we spent several days listening to great speakers on topics ranging from marketing your writing to how to describe Florida food. Cookbook author Nathalie Dupree was on hand to tell us about traditional Florida cooking–not the fabulous, innovative stuff we were experiencing at the restaurants we were visiting, but the kind of fare that has been foundational and long-standing.

Dupree noted that her introduction to Florida’s cuisine was in the book Cross Creek, by Marjorie Kinnan Rawlings. While my intro was my dad and visits to Florida, I’ve read Cross Creek, and its descriptions of Rawlings’s creamed crab, with milk from her own cow and crab caught only hours before, the fish fries and hush puppies, and the fresh fruit make the food of the era (1920s) in Florida sound not only appealing, but worth carrying on.

Florida’s traditional cuisine blends elements of Southern food with Caribbean, especially Cuban, but with considerable influence from African American and Spanish cultures. Dupree related that, in much of Florida, you are often served black-eyed peas, coleslaw, and crab cakes for lunch–which is very Southern. The American South stretches from Maryland to the southern tip of Florida, but of that 2,000-mile coastline, almost half of it is Floridian. If you add in all the rivers and lakes, Florida has 11,000 miles of waterways. Hence, the focus on seafood.

Dupree said the best description she’s ever encountered of Florida’s stone crab was in a James Bond novel. (I did a search online, and Bond dining on stone crab appears in Goldfinger, at a restaurant called “Bill’s on the Beach,” though it is clearly Joe’s Stone Crab that is being described.)

Some other tidbits:
The South has fried pies because no one would light the oven in Florida in August.
“Streak of lean” is the Southern name for belly bacon.The Virginia Housewife, a cookbook written in 1824 by Mary Randolph, includes a recipe for gazpacho, underscoring how far north Spanish influence reached.

This is not the first time I’ve heard Nathalie Dupree speak, and she always comes armed with wonderful stories and anecdotes. So if you have a chance to hear her, take it. If you don’t have that chance, there are always her cookbooks.

Last night, I attended the grand opening of a new bookstore in Chicago — a bookstore dedicated to food. It is named, appropriately, Read It & Eat. The handsome, bright venue is dominated by pristinely white shelves crammed with cookbooks, food histories, food literature, volumes on food and culture, works on food and science (have to get Harold McGee in there), food fiction — thousands of books — but there is also a spiffy kitchen along one wall, for doing demos and teaching classes. So definitely food-centric — and deliriously fun for those who love food and books.

Test and demo kitchen

For the opening, Mindy Segal was on hand, signing copies of her new book, Cookie Love. The bonus here was that she also supplied some of the cookies featured in the book. Impressively elegant sweets. Saw a lot of friends there, including Patty Erd of The Spice House, Catherine Lambrecht, creator of LTHforum.com and the Greater Midwest Foodways Alliance and guiding spirit of Culinary Historian of Chicago, and Scott Warner, president of Culinary Historians. But all those who crowded the new shop were clearly enthusiasts. It looked as though as many were buying books as were enjoying the cookies, wine, and chatting with other book lovers. A highlight among many highlights for me was, of course, seeing my own book–Midwest Maize–on the shelf.

The bookstore is the brainchild of Esther Dairiam, who was inspired by a splendid culinary bookstore in Paris. She hoped that Chicago, among the country’s most food-centric locations, would be a good place to try to create something similar, but with the addition of the kitchen facilities, to create a more complete food experience.

Read It & Eat is located at 2142 N. Halstead, in the Lincoln Park neighborhood of Chicago. If you’re in the area, it is definitely worth visiting.

I have a new book coming out and a new blog to support it. The book is Midwest Maize: How Corn Shaped the U.S. Heartland. The book combines a lot of fun factoids (like do you know the connection between corn and vampires?), but also covers the sweeping saga of how a weed from Mexico was bred into a powerhouse grain that spanned the globe and pretty much created the Midwest. The book also covers the transformation of the world over the last 150 years, from horses used in farming and cooking over fireplaces to the introduction of farming machines, kitchen stoves, and frozen food, to the remarkable farm-to-table dynamic we have today.

The new blog will not duplicate info from the book, but will rather take you along on my travels as I researched the book and adding all the stuff I have learned and am learning that I think might be of interest, from cool tourist destinations to great chefs to fabulous farmers and more. (More info on the blog: http://www.midwestmaize.com — hope you’ll visit.)

The book won’t be out (from the University of Illinois Press) until February 2015, but it is available for pre-order at Amazon, if you want to lock in the current price. However, the blog is alive now.

Back in March, I mentioned that I was again working with Maria Baez Kijac, author of the award-winning and impressively comprehensive cookbook, The South American Table. This time, the topic was “ancient grains”–those super grains of Latin America that are so newsworthy these days. It was great to be working with Maria again–and the best part of working with Maria, since she tests all the recipes multiple times, is getting to try all the foods. So I can say with certainty that these recipes work and are mighty good. Of course, they also have the benefits of being gluten free and packed with nutrients from the super grains. Maria also includes tips everywhere as to how to alter recipes to personalize them.

But eventually the fun, and the taste testing, came to an end, the book went to press–and now it’s out. Cooking with Ancient Grains is now available for those interested in how to utilize these “nutrition powerhouses,” as Maria calls them.

One thing I did note of interest (though possibly only to me) is that one my favorite recipes, the mushroom and watercress soup, doesn’t look in the photo like it does in Maria’s kitchen. If you get the book and decide to try this recipe, follow Maria’s instructions, not the photo–because in the photo, the mushrooms are sliced (which probably helps confirm for viewers that it’s mushroom soup), but in Maria’s soup, they are chopped. It always seemed to me as though the mushroom taste was magnified by the greater surface area presented by the chopped mushrooms. That said, it’s probably great no matter what you do with the mushrooms. I also loved the salads, especially the quinoa, black rice, and smoked salmon salad, and all the salad dressings. And the raw tomatillo and avocado dip. In fact, though one always has favorites, I can’t say that I ever tried anything I didn’t like.

Because Maria includes detailed info about how to work with the grains, preparing them and how to use them in your own recipes, this is a useful resource if you’re new to quinoa, kañiwa, amaranth, and chia. And because the recipes are collected from Maria’s extensive travel, they’ll probably be of interest even if you’re already familiar with these grains.

When I headed for Southern California last autumn, I had a good idea what I was going to do: for work, visit an olive oil farm, do some research, and connect with some business associates, and for fun, attend my college reunion. One of things I hadn’t planned on was running across an incredible store for secondhand books.

Bart’s Books dates to 1964. It bills itself as the world’s largest outdoor bookstore, though I find it hard to imagine it has too much competition in the “outdoor” category. Bart’s has nearly a million books crammed into a maze of al fresco book shelves. Attractive seating areas with umbrellas for shade on sunny days and brick ovens for warmth when the weather turns chilly invite hanging around. The variety of titles is stunning. There is actually a small house at the center of the sprawling “store,” but even it is filled with books (cookbooks in the kitchen and dining room, of course).

If you find yourself in Southern California, I encourage you to at least consider a side trip to Ojai–a charming, mountain-cradled town filled with artists and surrounded by orange, avocado, and olive orchards. And if you love books, then definitely seek out Bart’s Books. You never know what treasures you might find, but even if you find nothing you need, you will have been to one of only a handful of bookstores that might be considered destinations.

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Of course, in addition to visiting my Midwest Maize blog, I'm hoping you'll consider buying the book. If you love history, trivia, and surprises, it should make you happy.
Midwest Maize: How Corn Shaped the U.S. Heartland. I hope you'll consider buying it.